Description
This Southern Potato Salad features creamy plant-based mayonnaise, smoky turkey bacon, and a tangy kick from vegetarian Worcestershire sauce (natural). With Yukon Gold potatoes, crisp celery, and green onions, it offers a firm yet tender texture enhanced by a natural gelling agent. Perfectly chilled and bursting with refreshing summer flavors, this salad complements all your BBQ favorites and is sure to be a crowd-pleaser at any outdoor gathering.
Ingredients
Scale
Potatoes and Protein
- 2 pounds Yukon Gold potatoes, washed, peeled if preferred, and cut into even chunks
- 6 slices smoked turkey bacon, cooked crisp and chopped
Dressing
- 1 cup mayonnaise (plant-based)
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon Dijon mustard (natural)
- 1 tablespoon apple cider vinegar
- 1 teaspoon natural gelling agent
Vegetables and Seasoning
- 1/2 cup celery, finely diced
- 1/4 cup green onions, sliced
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep the Potatoes: Start by washing and peeling the Yukon Gold potatoes if preferred; then cut them into even chunks to ensure uniform cooking. Boil in salted water until they are just tender but not falling apart, about 10-12 minutes, then drain and let cool slightly.
- Cook the Smoked Turkey Bacon: While the potatoes boil, cook the smoked turkey bacon in a skillet until it’s crisp and browned. Once done, chop it into small pieces for easy mixing throughout the salad.
- Mix the Dressing: In a bowl, whisk together the plant-based mayonnaise, vegetarian Worcestershire sauce (natural), Dijon mustard (natural), apple cider vinegar, and a touch of the natural gelling agent. This dressing forms the creamy yet light-hearted foundation of your salad’s flavor.
- Combine Ingredients: Gently fold the cooked potatoes, turkey bacon, celery, and green onions into the dressing, making sure each piece is evenly coated. Season with salt and pepper to taste. Chill for at least an hour before serving to let flavors meld beautifully.
Notes
- Cut potatoes into similar sizes to ensure even cooking and perfect texture.
- Gently fold ingredients to avoid breaking potatoes and preserve their texture.
- Allow the salad to rest in the fridge so flavors deepen.
- Use the natural gelling agent carefully to achieve your preferred creaminess without stiffness.
- Season with salt after the potatoes cool to retain their firmness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Southern potato salad, plant-based potato salad, summer side dish, BBQ side dish, creamy potato salad
